Tomato soup with dumplings

Tomato soup with dumplings is a delicious and comforting dish, perfect for cool days or when you feel the need for a light lunch. This simple yet tasty recipe combines the fresh flavors of tomatoes with the fluffy texture of semolina dumplings. Moreover, it is a quick dessert to prepare that will surely impress family and friends.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4-6

Ingredients for the soup:
- 1 kg fresh tomatoes
- 1 can (400 g) peeled tomatoes in juice
- 2 carrots
- 2 thick slices of celery
- Celery leaves (to taste)
- 2 onions
- 2 bell peppers (any color you prefer)
- 1 large potato
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 4-5 liters water

Ingredients for the semolina dumplings:
- 2 eggs
- 7 tablespoons semolina
- 1 teaspoon starch
- 1 tablespoon oil
- A pinch of salt

Preparation:

1. Blanch the tomatoes: Start by boiling water in a large pot. When the water is boiling, add the fresh tomatoes for about 1-2 minutes. This step will make peeling them easier. Once cooled, carefully peel and chop them into large pieces.

2. Prepare the vegetables: Peel the carrots, potato, and onions. Chop the onion finely, and cut the carrots and potato into cubes. The bell peppers can be sliced into thin strips. In a large pot, heat the 2 tablespoons of olive oil and add the onion. Sauté the onion until it becomes translucent, then add the carrots, potato, and bell peppers. Continue to sauté the vegetables for 5-7 minutes, stirring occasionally.

3. Mix the tomatoes: Add the peeled and canned tomatoes to the pot. Mix all the ingredients well. Add 4-5 liters of water and let the soup simmer over medium heat. Once it reaches a boil, reduce the heat and let it simmer for 20 minutes. In the last minutes of cooking, add the celery leaves, salt, and pepper to taste.

4. Prepare the dumplings: In a bowl, beat the 2 eggs with a pinch of salt. Gradually add the semolina and starch, mixing constantly to avoid lumps. Finally, add the tablespoon of oil and let the mixture rest for 10 minutes. This will allow the semolina to absorb the liquid and become fluffier.

5. Cook the dumplings: Once the soup is almost ready, form small dumplings using a spoon. Carefully add them to the boiling soup. They will float to the surface when done, which takes about 5-7 minutes.

6. Serve: Once the dumplings are cooked, remove the soup from the heat and let it cool slightly. Serve it in deep bowls, garnished with fresh celery or parsley leaves if desired. It pairs perfectly with a slice of fresh bread or flavored croutons.

Serving suggestion: You can drizzle a quality olive oil on top of each bowl of soup before serving for an extra flavor boost. Additionally, feel free to experiment with your favorite spices, such as basil or oregano, to add a Mediterranean touch.

Variations: If you want to add extra protein, you can integrate pieces of boiled chicken or lentils into the soup. For a vegetarian option, you can replace the water with vegetable broth.

This tomato soup with dumplings is not only tasty but also full of vitamins, making it a healthy and nourishing dish. With every bowl savored, you'll add a touch of warmth and comfort to your days. Enjoy your meal!

 Ingredients: 1 kg tomatoes, 1 can of peeled tomatoes in juice, 2 carrots, 2 thick slices of celery, celery leaves, 2 onions, 2 bell peppers, 1 large potato, 2 tablespoons olive oil, salt/pepper, 4-5 liters of water. For semolina dumplings: 2 eggs, 7 tablespoons semolina, 1 teaspoon starch, 1 tablespoon oil, a pinch of salt.